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Baking

Buckwheat Cakes

Buckwheat Cakes are a yeast‑leavened batter made with buckwheat meal, Indian meal, salt, yeast, and cold water, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Buckwheat Cakes

Ingredients

Directions

Prepare

  1. In a bowl, mix the buckwheat meal, Indian meal, and salt.

  2. Add the yeast and enough cold water to create a thick batter.

Rise and cook

  1. Cover the bowl and let it rise in a warm place for 3 to 4 hours, or overnight in a cool place.

  2. Preheat a griddle or pan and bake the batter until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Buckwheat meal
Forms the body of the cakes and gives them their earthy, nutty flavour.
Yeast
Ferments the batter so it rises and becomes light and airy before cooking.
Indian meal
Adds coarser cornmeal texture that helps give the cakes structure and bite.

The step that matters

Letting the batter rise. Yeast needs time and suitable warmth to ferment. A batter that rises too little stays dense, while the slow cool-place rise develops flavour gradually. Cover the bowl so the surface does not dry out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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